Crock Pot Lemon Garlic Butter Chicken Thighs are an easy and flavorful meal that practically cooks itself. Tender chicken thighs soak up the bright lemon, garlic, and rich buttery flavors, making every bite juicy and satisfying. The combination of tangy lemon and savory garlic gives this dish a fresh, comforting feel that’s perfect for busy days.
I love making this recipe when I want dinner ready without fussing over the stove. The slow cooker does all the hard work, and the buttery sauce that gathers at the bottom is just delicious to spoon over rice or mashed potatoes. One tip I’ve found helpful is to brown the chicken thighs before adding them to the crock pot—it adds a little extra color and flavor that makes the dish even better.
This dish is one that friends and family always ask for again because it’s so simple yet full of flavor. Serving it with a side of steamed veggies or a crisp salad makes a perfectly balanced meal that feels both cozy and light. I often find myself daydreaming about those garlicky, lemony bites long after dinner is done!
Key Ingredients & Substitutions
Chicken Thighs: I love bone-in, skin-on thighs for juicy meat and crispy skin. If you prefer less fat, boneless thighs work too, but cooking time may be shorter.
Butter: Unsalted butter adds richness and helps brown the chicken. For dairy-free, try a good quality olive oil or vegan butter.
Garlic: Fresh minced garlic gives the best flavor. You can use garlic powder in a pinch, but the fresh version really brightens the sauce.
Lemon: Both slices and fresh juice add brightness and acidity. If lemons aren’t available, lime juice or a splash of vinegar works as a substitute.
Chicken Broth: Adds depth and moisture. Vegetable broth is a fine alternative for a lighter sauce or if avoiding meat broth.
Herbs & Spices: Paprika adds color and a bit of warmth. Oregano or Italian seasoning brings an herby note. Fresh parsley is great for garnish, but dried herbs can be used if fresh isn’t on hand.
How Can I Get Crispy Skin Even When Using a Slow Cooker?
Slow cookers usually make chicken tender but don’t crisp up the skin. To keep that crispy skin and still enjoy tender meat:
- First, pat chicken dry before seasoning to remove moisture that prevents browning.
- Sear chicken skin side down in a hot pan with butter or oil until golden and crisp (5-7 minutes).
- Flip it briefly to brown the other side for extra flavor.
- Place the seared chicken skin-side up in the crock pot. This keeps the skin from sitting in liquid and getting soggy.
- Finish cooking slowly in the crock pot for tenderness, leaving the skin mostly dry.
These steps create a nice contrast between crisp skin and juicy, tender meat without extra work!
Equipment You’ll Need
- Slow cooker (crock pot) – The main tool that cooks the chicken slowly and keeps it juicy with minimal effort.
- Large skillet or frying pan – Perfect for browning the chicken to get crispy skin and extra flavor before slow cooking.
- Tongs – Helpful for flipping the chicken safely while searing and moving it to the slow cooker.
- Measuring spoons – To measure spices, lemon juice, and broth accurately for balanced flavor.
- Sharp knife and cutting board – For slicing lemons, chopping garlic, herbs, and onion easily.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless skinless breasts if you want a leaner option; just reduce cooking time slightly.
- Add sliced mushrooms or baby potatoes into the crock pot for a one-pot meal with extra veggies.
- Stir in fresh thyme or rosemary for an herby twist that pairs wonderfully with lemon and garlic.
- Mix in a splash of white wine or a teaspoon of Dijon mustard to the sauce for deeper flavor complexity.
How to Make Crock Pot Lemon Garlic Butter Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
For the Sauce:
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 lemon, thinly sliced
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp dried oregano or Italian seasoning
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Optional: 1 small onion, sliced
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and brown the chicken, plus 4-5 hours on low or 2-3 hours on high in the crock pot to cook until tender and flavorful.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Season the chicken thighs evenly with salt, pepper, and paprika. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Place the chicken thighs skin side down and cook for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside.
2. Make the Garlic Lemon Butter Sauce:
In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter, then minced garlic and sliced onion if using. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic. Pour in chicken broth and lemon juice, stirring to combine and scraping any browned bits off the pan. Stir in dried oregano or Italian seasoning.
3. Slow Cook the Chicken:
Transfer the chicken thighs to the crock pot skin side up. Pour the garlic lemon butter sauce over the chicken and lay lemon slices on and around the thighs. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
4. Finish and Serve:
Once cooked, sprinkle fresh parsley over the chicken for color and freshness. Serve the chicken hot with the buttery sauce spooned over it. This dish pairs beautifully with rice, mashed potatoes, or steamed vegetables.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, but be sure to fully thaw them in the fridge overnight before cooking. Cooking from frozen in the slow cooker can result in uneven cooking and longer cook times.
Can I Skip Browning the Chicken?
You can skip it, but browning adds delicious flavor and crispy skin. If you’re short on time, placing the chicken directly in the crock pot will still yield tender results.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Add Vegetables to the Slow Cooker?
Absolutely! Add hearty vegetables like baby potatoes, carrots, or mushrooms at the start of cooking to make a complete meal in one pot.
